Gluten-free pumpkin bread is my family's favorite quick bread that I bake. It is delicious, easy to make, and you only need a handful of ingredients. This gluten-free pumpkin bread is moist, dense, perfectly spiced, and it is full of pumpkin flavor.
As classic pumpkin bread fans, I absolutely love this gluten-free bread recipe. It got everything you are looking for in a classic pumpkin bread, except it is gluten-free. Most likely, you and your family won't be able to tell this pumpkin bread is gluten-free.
Why you will love my gluten-free pumpkin bread
- Low in sugar content: I used maple syrup as my sweetener, and you only need 1/3 cup of maple syrup in the whole loaf.
- No kneading required
- Dairy free: My recipe doesn't contain any dairy ingredients.
- Quick and easy: you can make this recipe within an hour.
- One bowl recipe: This is a one-bowl recipe, and you don't need a fancy mixer.
Tips For Making Easy Gluten-Free Pumpkin Bread
My gluten-free pumpkin bread recipe calls for pumpkin puree. You can either use can pumpkin puree, or you can bake a pumpkin and puree it yourself. Regardless, you need to use pumpkin puree and not pumpkin pie filling.
There is a difference between pumpkin puree and pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced. If you do use pumpkin pie filling for this recipe, you will notice the bread will be way too sweet and over-spiced.
You can use any type of gluten-free flour for this pumpkin bread recipe. Different gluten-free nut flour will offer a different taste to your pumpkin bread. For example, almond flour retains much of its natural state. It is a little nutty and sweet. For my recipe, I like to use oat flour as my gluten-free flour choice. Oat flour has a subtly sweet, toasty, and nutty flavor.
If you use a gluten-free all-purpose flour blend, you will notice the bread will come out more dense. This is because all-purpose flour already contains starch and xanthin gum in the flour. These ingredients will help with the texture and elasticity texture of gluten.
My recipe calls for maple syrup, but you can substitute it with other types of sweetener. I also only use 1/3 cup of maple syrup, which is perfectly sweetened enough for me. If you are looking for pumpkin bread that is on the sweeter side, you should add 1/2 cup of maple syrup.
If you are unsure about the sweetest level you want, you can follow this recipe and see how it goes. If you find my recipe isn't sweet enough for your taste, you can dust the bread with cinnamon sugar when serving.
For my recipe, I used raw unsalted peanut butter. You can use any type of nut butter, and different nut butter will offer a slightly different nuttiness taste to your pumpkin bread.
You will notice in my recipe that I didn't use any starch and xanthin gum. This is because the nut butter will help the gluten-free flour to bind and thicken.
In this recipe, I used two eggs. You can replace the egg with one "chia egg" (1 tablespoon of chia and one tablespoon of lukewarm water for a vegan alternative. Mixed and allow it to gel.
Pumpkin Pie Spice
If you don't have pumpkin pie spice on hand, don't panic. Make your own pumpkin spice blend is super easy. All you need is ground cinnamon, ground ginger, ground allspice, ground cloves, and ground nutmeg. If you are using pre-pumpkin pie spice, read the ingredient list and make sure all these spices listed above are included in your pre-mixture. If it's missing any spice, add 1/2-1 teaspoon of it into your gluten-free pumpkin bread recipe.
The Best Baking Pan To Bake Bread And my favorite
When it comes to baking goods, I love using glass material baking pans. Unlike traditional pans, which are coated with non-stick and other coating materials, glass is non-toxic and chemical-free. Plus, glass baking pans are easy to clean.
This is the glass loaf dish I use.
Gluten Free Pumpkin Bread
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Serving Size: 12
1 1/2 Cup Gluten Free Flour (I used oat flour)
1 Cup Pumpkin Puree (not pumpkin pie filling)
1/4 Cup Creamy Nut Butter
1/3 Cup Maple Syrup
1/3 Cup Avocado Oil
1 Tablespoon Pumpkin Pie Spice (Blend of nutmeg, cinnamon, ginger, and cloves)
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Himalayan Salt
A Handful of chocolate chips and pumpkin seeds
1. Preheat the oven to 350F. Place parchment paper in a 9x5 inch loaf pan.
2. In a large bowl, beat the eggs and then add pumpkin puree, nut butter, maple syrup, and coconut oil. Mix well.
3. Stir in gluten-free flour, baking soda, baking powder, salt, pumpkin pie spices, and mix until combined.
*If you have a Vitamix, blend egg, pumpkin puree, nut butter, maple syrup, coconut oil, baking powder, baking soda, salt, and pumpkin pie spices together.
4. Pour the batter into the loaf pan and top with toppings.
5. Bake in the oven for 45-50 minutes, or until a toothpick insert and comes out clean. Remove from the oven and let it cool down in the pan for at least 30 minutes before eating.
- Store leftovers in an airtight container.